PRUDENCE HILBURN: Unusual recipe makes tasty, attractive cobbler

By Prudence HilburnSpecial to The Times

Published: Wednesday, October 31, 2012 at 6:49 p.m.

Last Modified: Monday, November 26, 2012 at 9:38 a.m.

The cobbler has long been a classic Southern dessert. It doesn't matter if it's made with berries, peaches, apples or sweet potatoes -- and believe it or not, I even have made a pecan cobbler -- it always finds favor with the Southern palate.

From time to time, I go through the unfiled recipes that I have collected over many years. Some are from newspapers and others have been clipped from magazines or given to me by friends.

I occasionally find a recipe that is unusual enough to capture my complete attention. This is the case with Apple Cobbler Roll.

As usual, I changed the recipe even before I made it. That doesn't mean I found something wrong with it. I am sure it was great the way it originally was made, but I guess it's my desire to be creative that prompts me to make changes.

I found the entire recipe to be unique. Biscuit dough is rolled out to a large rectangle and is spread with canned apple pie filling. After it is rolled up and sliced, the "pinwheels" are placed on a mixture of a small amount of melted butter and a large amount of sugar. To add to the intrigue, more than a pint of water is poured over the top.

In the back of my mind, I thought the biscuit dough surely would absorb most of the liquid and be soggy. Not true! This turned out to be one of the most attractive cobblers I have made, and the biscuit pinwheels browned beautifully. The part of the biscuits that absorbed some of the liquid simply formed a soft, dumpling-like texture underneath, reminding me of my mother's special cobblers.

The following recipe is my adaptation of the Apple Cobbler Roll. I used apple juice instead of water for the roll. It enhances the apple flavor. Substituting a little brown sugar for a portion of the white granulated sugar also adds a caramel-like flavor accent. I think raisins also would be a good addition

This is an excellent starter recipe for those who enjoy experimenting in the kitchen. You can "create your own" by adding your favorite spices, fruit juice and fruit.

You even can change the biscuit dough. I have thought of adding a little cocoa and sugar to the dough and using canned cherry pie filling for a "chocolate-covered cherry" flavor. I probably would use water for the liquid in the cherry version because you don't want an overpowering cherry flavor.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

Apple Cobbler Roll

1/2 cup butter

1 1/4 cups sugar

3/4 cup firmly packed light brown sugar

2 cups self-rising flour

1/3 cup oil

2/3 cup milk

1 (20 oz.) can apple pie filling (chopped into small pieces)

2 1/2 cups unsweetened apple juice

Preheat the oven to 350 degrees. Melt the butter in a 9x13x2-inch baking pan. Combine the sugar and brown sugar in a medium size bowl. Mix well. Sprinkle over the melted butter. Combine the flour, oil and milk. Beat until well mixed. Turn the dough onto a well-floured surface. Knead it about six times. Roll out to a rectangle about 10x14 inches. Spread with the apple pie filling. Roll jelly-roll fashion, starting with the 14-inch side. Pinch the edges of the dough to seal. Slice into 1-inch thick portions. Place the slices cut-side-down on top ot the butter/sugar mixture. Pour the apple juice over the top. Bake for about an hour, or until the top is delicately browned and the juice starts to thicken.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

<p>The cobbler has long been a classic Southern dessert. It doesn't matter if it's made with berries, peaches, apples or sweet potatoes -- and believe it or not, I even have made a pecan cobbler -- it always finds favor with the Southern palate. </p><p>From time to time, I go through the unfiled recipes that I have collected over many years. Some are from newspapers and others have been clipped from magazines or given to me by friends.</p><p>I occasionally find a recipe that is unusual enough to capture my complete attention. This is the case with Apple Cobbler Roll.</p><p>As usual, I changed the recipe even before I made it. That doesn't mean I found something wrong with it. I am sure it was great the way it originally was made, but I guess it's my desire to be creative that prompts me to make changes.</p><p>I found the entire recipe to be unique. Biscuit dough is rolled out to a large rectangle and is spread with canned apple pie filling. After it is rolled up and sliced, the "pinwheels" are placed on a mixture of a small amount of melted butter and a large amount of sugar. To add to the intrigue, more than a pint of water is poured over the top.</p><p>In the back of my mind, I thought the biscuit dough surely would absorb most of the liquid and be soggy. Not true! This turned out to be one of the most attractive cobblers I have made, and the biscuit pinwheels browned beautifully. The part of the biscuits that absorbed some of the liquid simply formed a soft, dumpling-like texture underneath, reminding me of my mother's special cobblers.</p><p>The following recipe is my adaptation of the Apple Cobbler Roll. I used apple juice instead of water for the roll. It enhances the apple flavor. Substituting a little brown sugar for a portion of the white granulated sugar also adds a caramel-like flavor accent. I think raisins also would be a good addition </p><p>This is an excellent starter recipe for those who enjoy experimenting in the kitchen. You can "create your own" by adding your favorite spices, fruit juice and fruit.</p><p>You even can change the biscuit dough. I have thought of adding a little cocoa and sugar to the dough and using canned cherry pie filling for a "chocolate-covered cherry" flavor. I probably would use water for the liquid in the cherry version because you don't want an overpowering cherry flavor.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.</p><h3>Apple Cobbler Roll</h3>
<p>1/2 cup butter</p><p>1 1/4 cups sugar</p><p>3/4 cup firmly packed light brown sugar</p><p>2 cups self-rising flour</p><p>1/3 cup oil</p><p>2/3 cup milk</p><p>1 (20 oz.) can apple pie filling (chopped into small pieces)</p><p>2 1/2 cups unsweetened apple juice</p><p>Preheat the oven to 350 degrees. Melt the butter in a 9x13x2-inch baking pan. Combine the sugar and brown sugar in a medium size bowl. Mix well. Sprinkle over the melted butter. Combine the flour, oil and milk. Beat until well mixed. Turn the dough onto a well-floured surface. Knead it about six times. Roll out to a rectangle about 10x14 inches. Spread with the apple pie filling. Roll jelly-roll fashion, starting with the 14-inch side. Pinch the edges of the dough to seal. Slice into 1-inch thick portions. Place the slices cut-side-down on top ot the butter/sugar mixture. Pour the apple juice over the top. Bake for about an hour, or until the top is delicately browned and the juice starts to thicken.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.</p>